响应面法优化插田泡花色苷超声辅助提取工艺
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摘要
为优化超声辅助提取插田泡果实花色苷的工艺条件,选取超声功率、超声提取时间、乙醇体积分数、料液比4个因素,以插田泡果实花色苷得率为响应值,进行了响应面优化。结果表明,插田泡果实花色苷的最佳提取工艺参数为超声功率141 W、超声提取时间22.60 min、乙醇体积分数74.50%(pH2)、料液比1∶40(g/mL),该条件下插田泡花色苷的实际得率为263.15 mg/100 g,高于采用振荡提取的花色苷得率211.05 mg/100 g。说明超声辅助萃取技术比振荡提取方法更有利于花色苷组分的浸出,耗时短,萃取效率更高。
In order to optimize the ultrasonic extraction of anthocyanins from fruit of Rubus coreanus Maq.,response surface methodology was used to optimize the extraction process of anthocyanins with four impact factors of ultrasonic power,extraction time,ethanol concentration and solid-to-liquid ratio. Anthocyanin yield was the evaluation index to investigate anthocyanin extraction process from fruit of Rubus coreanus Maq..Results indicated that the optimal extraction conditions of anthocyanins from fruit of Rubus coreanus Maq. was ultrasonic power of 141 W,extraction time of 22.60 min,ethanol concentration of 74.50 %( pH 2),solid-toliquid ratio of 1 ∶ 40(g/mL). Under the optimal extraction conditions,the anthocyanin yield from fruit of Rubus coreanus Maq. was 263.15 mg/100 g,it was higher than that of 211.05 mg/100 g extracted by mechanical shaking extraction. Therefore,the ultrasonic assisted extraction technology was conducive to the extraction of anthocyanin components than the method of mechanical shaking extraction,and the process had shorter time and higher efficiency compared with the control group.
In order to optimize the ultrasonic extraction of anthocyanins from fruit of Rubus coreanus Maq.,response surface methodology was used to optimize the extraction process of anthocyanins with four impact factors of ultrasonic power,extraction time,ethanol concentration and solid-to-liquid ratio. Anthocyanin yield was the evaluation index to investigate anthocyanin extraction process from fruit of Rubus coreanus Maq..Results indicated that the optimal extraction conditions of anthocyanins from fruit of Rubus coreanus Maq. was ultrasonic power of 141 W,extraction time of 22.60 min,ethanol concentration of 74.50 %( pH 2),solid-toliquid ratio of 1 ∶ 40(g/mL). Under the optimal extraction conditions,the anthocyanin yield from fruit of Rubus coreanus Maq. was 263.15 mg/100 g,it was higher than that of 211.05 mg/100 g extracted by mechanical shaking extraction. Therefore,the ultrasonic assisted extraction technology was conducive to the extraction of anthocyanin components than the method of mechanical shaking extraction,and the process had shorter time and higher efficiency compared with the control group.
引文
[1]蒋华梅,石登红,王向前,等.插田泡花色苷的振荡提取及抗氧化活性[J].食品科学,2014,35(20):67-72
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[15]唐佳丽,田前冬,马懿,等.红树莓和黑树莓体外抗氧化差异及抑制食管癌细胞增长的研究[J].食品科技,2017,42(8):220-224
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[20]田密霞,李亚东,胡文忠,等.响应面分析法优化超临界CO2萃取蓝莓花色苷工艺条件的研究[J].食品工业科技,2016,37(1):208-212
[21]M譈魻zgür,E覶imen.Ultrasound-Assisted Extraction of Anthocyanins from Red Rose Petals and New Spectrophotometric Methods for the Determination of Total Monomeric Anthocyanins[J].Journal of AOAC international,2018,101(4):967-980
[22]马自超,陈文田,李海霞.天然食用色素化学[M].北京:中国轻工业出版社,2016:45-50
[23]谢雨婷,李明智,蒋海伟,等.超声波辅助提取紫茄皮花色苷工艺及其稳定性研究[J].食品工业,2015,36(11):43-48
[24]王丽霞,王贤龙,王玉玲,等.超声波辅助提取玫瑰茄色素的工艺研究[J].食品研究与开发,2017,38(14):38-43
[25]于雅静,单虹宇,孔露,等.响应面法优化玫瑰花色苷超声辅助提取工艺[J].食品工业科技,2018,39(13):173-179
[26]PATIL G,MADHUSUDHAN M C,BABU B R,et al.Extraction,dealcoholization and concentration of anthocyanin from red radish[J].Chemical Engineering and Processing:Process Intensification,2009,48(1):364-369
[27]VATAI T,譒KERGET M,KNEZ譕,et al.Extraction and formulation of anthocyanin-concentrates from grape residues[J].Journal of Supercritical Fluids,2008,45(1):32-36
[28]陈林林.食品试验设计与数据处理[M].北京:中国轻工业出版社,2017:261-265
[2]蒋华梅,石登红,杨秀群,等.黔产野生插秧泡果实的营养成分及其利用价值[J].贵州农业科学,2012,40(2):15-16
[3]李颖畅.植物花色苷[M].北京:化学工业出版社,2013:19-114
[4]WOONG L J,JOO H H,SOO S C.Polyphenol compounds and antiinflammatory activities of Korean black raspberry(Rubus coreanus Miquel)wines produced from juice supplemented with pulp and seed[J].Journal of Agricultural and Food Chemistry,2012,60(20):5121-5127
[5]SEO Y C,CHOI W Y,KIM J S,et al.Effect of ultra high pressure processing on immuno-modulatory activities of the fruits of Rubus coreanus Miquel[J].Innovative Food Science and Emerging Technologies,2011,12(3):207-215
[6]陈钢,黄立山,徐静,等.黑莓花色苷的超声波提取与抗氧化性活性研究[J].食品科学,2012,33(24):117-121
[7]张丽霞,周剑忠,顾振新,等.黑莓花色苷的分离纯化与抗氧化活性研究[J].江苏农业科学,2012,40(8):244-247
[8]王卫东,李超,许时婴.高效液相色谱-串联质谱法分离鉴定黑莓花色苷[J].食品科学,2009,30(14):230-234
[9]郭庆启,张娜,付立营,等.大孔树脂法纯化树莓花色苷及初步鉴定[J].食品与发酵工业,2010,36(6):171-174
[10]汪礼洋.树莓中花色苷的提取、分离、纯化及抗氧化活性研究[D].郑州:河南工业大学,2016:1-46
[11]万山,杨喆,朱保庆,等.响应面法优化红树莓花色苷超声辅助提取工艺的研究[J].食品工艺科技,2016,37(3):220-228
[12]董彩军,李锋,邵元建.红树莓色素提取方法比较及稳定性研究[J].食品研究与开发,2014,35(4):69-71
[13]毕凯媛,崔珊珊,高阳,等.超声辅助果胶酶法提取红树莓花色苷及其成分测定[J].食品工艺科技,2018,39(13):198-205
[14]孙希云,赵秀红,张琦,等.红树莓花色苷粗提物抗氧化性能与抑菌作用研究[J].食品工艺科技,2009,30(3):132-135
[15]唐佳丽,田前冬,马懿,等.红树莓和黑树莓体外抗氧化差异及抑制食管癌细胞增长的研究[J].食品科技,2017,42(8):220-224
[16]李蕊,王萍,王振宇,等.野生红树莓花色苷的提取分离及成分鉴定[J].食品与发酵工业,2010,36(10):203-207
[17]宁玮钰,冯建文,吕长山,等.红树莓不同溶剂提取物抗氧化活性[J].食品工艺科技,2016,37(19):117-122
[18]王金玲,毛凤彪,王振宇.响应面法优化红树莓色素的纳滤浓缩条件[J].中国林副特产,2011(5):21-25
[19]万山.红树莓花色苷超声波辅助提取及体外生物活性研究[D].北京:北京林业大学,2016:1-69
[20]田密霞,李亚东,胡文忠,等.响应面分析法优化超临界CO2萃取蓝莓花色苷工艺条件的研究[J].食品工业科技,2016,37(1):208-212
[21]M譈魻zgür,E覶imen.Ultrasound-Assisted Extraction of Anthocyanins from Red Rose Petals and New Spectrophotometric Methods for the Determination of Total Monomeric Anthocyanins[J].Journal of AOAC international,2018,101(4):967-980
[22]马自超,陈文田,李海霞.天然食用色素化学[M].北京:中国轻工业出版社,2016:45-50
[23]谢雨婷,李明智,蒋海伟,等.超声波辅助提取紫茄皮花色苷工艺及其稳定性研究[J].食品工业,2015,36(11):43-48
[24]王丽霞,王贤龙,王玉玲,等.超声波辅助提取玫瑰茄色素的工艺研究[J].食品研究与开发,2017,38(14):38-43
[25]于雅静,单虹宇,孔露,等.响应面法优化玫瑰花色苷超声辅助提取工艺[J].食品工业科技,2018,39(13):173-179
[26]PATIL G,MADHUSUDHAN M C,BABU B R,et al.Extraction,dealcoholization and concentration of anthocyanin from red radish[J].Chemical Engineering and Processing:Process Intensification,2009,48(1):364-369
[27]VATAI T,譒KERGET M,KNEZ譕,et al.Extraction and formulation of anthocyanin-concentrates from grape residues[J].Journal of Supercritical Fluids,2008,45(1):32-36
[28]陈林林.食品试验设计与数据处理[M].北京:中国轻工业出版社,2017:261-265